Fluffy Black Sesame Pancakes (Printable Version)

Fluffy pancakes infused with nutty black sesame and topped with sweet syrup for a flavorful start.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon salt

→ Black Sesame Paste

05 - ¼ cup black sesame seeds
06 - 2 tablespoons honey
07 - 1 tablespoon warm water

→ Wet Ingredients

08 - 1 cup whole milk
09 - 1 large egg
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract

→ For Serving

12 - Maple syrup or honey for drizzling
13 - Toasted black sesame seeds
14 - Fresh berries
15 - Whipped cream

# Step-by-Step:

01 - Toast black sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Allow to cool slightly, then grind to fine powder using a spice grinder or food processor. Mix with honey and warm water until thick paste forms.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until fully combined.
04 - Add wet ingredients to dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Fold black sesame paste into batter until evenly distributed. The batter will be thick with slight sesame streaks.
06 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
07 - Pour approximately ¼ cup batter per pancake onto the prepared skillet. Cook for 2 to 3 minutes until bubbles form on the surface and edges appear set.
08 - Flip pancakes and cook for 1 to 2 minutes more until golden brown and cooked through. Repeat with remaining batter.
09 - Serve pancakes warm topped with maple syrup or honey, a sprinkle of toasted black sesame seeds, and optional garnishes such as fresh berries or whipped cream.

# Expert Advice:

01 -
  • These pancakes have a sophisticated, toasty depth that makes you feel like you're eating something way more impressive than what you actually threw together in a bowl.
  • They're genuinely simple to make, but impressive enough that guests always ask for the recipe—and then seem surprised it's this straightforward.
  • The black sesame paste stays folded through the batter like pockets of flavor, so every bite isn't the same, which keeps breakfast interesting.
02 -
  • Don't skip the toasting step for the black sesame seeds—raw seeds are pale and flavorless, but toasted ones are what give these pancakes their signature depth and aroma.
  • If your batter sits for more than a few minutes before cooking, the baking powder starts working and you'll lose some lift, so make your batter right before you start cooking.
  • The black sesame paste will be thick and might sink to the bottom of the bowl, so fold it in just before you start cooking rather than when you first finish mixing.
03 -
  • Use medium heat rather than high—black sesame pancakes brown quickly and can burn on the outside while staying raw inside if your heat is too aggressive.
  • If you can't find black sesame paste, toasting and grinding the seeds yourself takes five minutes and tastes noticeably better than anything pre-made.
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